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Place the butter and sugar in a mixing bowl and beat with a wooden spoon or electric mixer until light and fluffy.

For this step you'll need:

75gButter (unsalted)
softened

150gUnrefined golden caster sugar

3

Gradually beat in the eggs a little at a time until smooth, adding a little flour if the mixture curdles. Grate the coconut cream and add to the mixture with the flour, fold together gently until evenly mixed.

For this step you'll need:

3Egg(s) (free range)

75gCoconut cream
block

150gSelf-raising white flour

4

Place a heaped dessertspoon full in each cupcake case and bake for 20-25 minutes until golden brown and just firm to the touch. Allow to cool completely.

5

Drizzle a little Malibu or pineapple juice over each cake.

For this step you'll need:

3 tbspPineapple juice
or Malibu

6

To make the icing, beat the butter and cream cheese together until smooth, then beat in the icing sugar and lime zest until smooth. Place in a piping bag with a large star shaped nozzle and pipe swirls on top of the cakes. Decorate with chocolate decorations and a little extra lime zest if liked.